Italian Stuffed Tomatoes
|Bulk italian sausage||1⁄2 Pound|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped zucchini||1 Cup (16 tbs)|
|Minced fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Minced fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Cooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Shredded provolone cheese/Shredded mozzarella cheese||3⁄4 Cup (12 tbs)|
|Shredded parmesan cheese||6 Tablespoon, divided|
|Chopped fresh parsley||3 Tablespoon|
Cut a thin slice off the top of each tomato.
Leaving a 1/2-in.-thick shell, scoop out the pulp; chop pulp and set aside.
Invert the tomatoes onto paper towels to drain.
Meanwhile, cook sausage, onion and garlic in a skillet until sausage is browned; drain.
Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper.
Simmer, uncovered, for 10 minutes.
Remove from the heat.
Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
Place in an ungreased 13-in.x 9-in.x 2-in.baking dish.
Sprinkle remaining Parmesan on top.
Cover and bake at 350° for 20 minutes.
Uncover and bake 15 minutes more or until the tomatoes are heated through.